MC's Jailhouse Chilli
Discussion
craigjm said:
The description on Amazon says he is the head chef of Kenny's Louisiana restaurant in London. I have never heard of that, anyone else?
Cactus Blue. Now closed. Back on British soil, I decided to check out gumbos with Kenny Miller, our leading Cajun/Creole cook, now chef at Brian Stein's new Chelsea restaurant, Cactus Blue, uniquely featuring the cooking of America's south-west (a cut above Tex-Mex; to ensure authenticity they spent 200 hours trawling the Internet to check out all the south-west restaurants and their menus).
Kenny is a Glaswegian who became hooked on things American while working for the late Bob Peyton (the pizza king). Kenny worked in the American South and returned to open his own Cajun restaurant, Kenny's, in Hampstead, before moving on to Chelsea.
http://www.independent.co.uk/arts-entertainment/me...
I have a pot on the go as well.
The cheapest beef available - Tesco frozen casserole beef - works particularly well in Jailhouse, but give it at least 8 hours in the slow cooker as it's as tough as tractor tyres.
I was fortunate to eat at Cactus Blue while Kenny was Head Chef there and the food was amazing.
I've been trying for years to track Kenny down and thank him. Last mention I found was on a hotel and catering forum, on which the poster said they thought he might have died.
The cheapest beef available - Tesco frozen casserole beef - works particularly well in Jailhouse, but give it at least 8 hours in the slow cooker as it's as tough as tractor tyres.
I was fortunate to eat at Cactus Blue while Kenny was Head Chef there and the food was amazing.
I've been trying for years to track Kenny down and thank him. Last mention I found was on a hotel and catering forum, on which the poster said they thought he might have died.
I love chilli. I've tried tons of recipes but my favorite has no beef, no beans, and no tomatoes.
Why? Because in Mexico and old Texas, beans would always be served on the side (refritos) and tomatoes would be your salsa. Beef is certainly a cowboy thing, but on the move cured pork would be what was carried.
So the chilli recipe I ended up making again and again was:
4 tablespoons peanut oil
2 pounds pork butt, cut into 1/4 -inch cubes
5 large yellow onions, diced small
2 tablespoons minced garlic
6 bottles beer
4 tablespoons chili powder
4 tablespoons ground cumin
2 tablespoons dried oregano
1 teaspoon cinnamon
1/2 cup red wine
1/4 cup white vinegar
2 to 4 tablespoons fresh green or red jalapeno chili peppers
For the garnishes:
1 cup sour cream
1/2 cup chopped cilantro
1/2 pound Jack cheese, shredded
1/2 onion, diced small
6 lime halves
cook it like chilli, but slow simmer uncovered for at least 3 hrs for it to be really good.
Why? Because in Mexico and old Texas, beans would always be served on the side (refritos) and tomatoes would be your salsa. Beef is certainly a cowboy thing, but on the move cured pork would be what was carried.
So the chilli recipe I ended up making again and again was:
4 tablespoons peanut oil
2 pounds pork butt, cut into 1/4 -inch cubes
5 large yellow onions, diced small
2 tablespoons minced garlic
6 bottles beer
4 tablespoons chili powder
4 tablespoons ground cumin
2 tablespoons dried oregano
1 teaspoon cinnamon
1/2 cup red wine
1/4 cup white vinegar
2 to 4 tablespoons fresh green or red jalapeno chili peppers
For the garnishes:
1 cup sour cream
1/2 cup chopped cilantro
1/2 pound Jack cheese, shredded
1/2 onion, diced small
6 lime halves
cook it like chilli, but slow simmer uncovered for at least 3 hrs for it to be really good.
Wadeski said:
I love chilli. I've tried tons of recipes but my favorite has no beef, no beans, and no tomatoes.
Why? Because in Mexico and old Texas, beans would always be served on the side (refritos) and tomatoes would be your salsa. Beef is certainly a cowboy thing, but on the move cured pork would be what was carried.
So the chilli recipe I ended up making again and again was:
4 tablespoons peanut oil
2 pounds pork butt, cut into 1/4 -inch cubes
5 large yellow onions, diced small
2 tablespoons minced garlic
6 bottles beer
4 tablespoons chili powder
4 tablespoons ground cumin
2 tablespoons dried oregano
1 teaspoon cinnamon
1/2 cup red wine
1/4 cup white vinegar
2 to 4 tablespoons fresh green or red jalapeno chili peppers
For the garnishes:
1 cup sour cream
1/2 cup chopped cilantro
1/2 pound Jack cheese, shredded
1/2 onion, diced small
6 lime halves
cook it like chilli, but slow simmer uncovered for at least 3 hrs for it to be really good.
Nice to have an authentic recipe, so your average camp kitchen would carry, limes, sour cream, cilantro, white wine vinegar, red wine, peanut oil, beer (for cooking not drinking) jack cheese, 2 different types of onion?Why? Because in Mexico and old Texas, beans would always be served on the side (refritos) and tomatoes would be your salsa. Beef is certainly a cowboy thing, but on the move cured pork would be what was carried.
So the chilli recipe I ended up making again and again was:
4 tablespoons peanut oil
2 pounds pork butt, cut into 1/4 -inch cubes
5 large yellow onions, diced small
2 tablespoons minced garlic
6 bottles beer
4 tablespoons chili powder
4 tablespoons ground cumin
2 tablespoons dried oregano
1 teaspoon cinnamon
1/2 cup red wine
1/4 cup white vinegar
2 to 4 tablespoons fresh green or red jalapeno chili peppers
For the garnishes:
1 cup sour cream
1/2 cup chopped cilantro
1/2 pound Jack cheese, shredded
1/2 onion, diced small
6 lime halves
cook it like chilli, but slow simmer uncovered for at least 3 hrs for it to be really good.
I'm sure it's tasty though
I made a batch of this chilli yesterday.
Used half the quantity of chilli powder and put in a small jar of chipotle paste and a couple of tablespoons of chipotle flakes instead.
I also added 4 tins of kidney beans as SWMBO likes it like that
Using about 300ml of beer and 250ml of stock, the consistency seems just right now it's been left overnight to 'develop'. It's tastes lovely and we're going to have some for dinner tonight with jacket potatoes, cheese, sour cream and a few jalapenos.
Excellent recipe.
Used half the quantity of chilli powder and put in a small jar of chipotle paste and a couple of tablespoons of chipotle flakes instead.
I also added 4 tins of kidney beans as SWMBO likes it like that
Using about 300ml of beer and 250ml of stock, the consistency seems just right now it's been left overnight to 'develop'. It's tastes lovely and we're going to have some for dinner tonight with jacket potatoes, cheese, sour cream and a few jalapenos.
Excellent recipe.
FurtiveFreddy said:
I made a batch of this chilli yesterday.
Used half the quantity of chilli powder and put in a small jar of chipotle paste and a couple of tablespoons of chipotle flakes instead.
I also added 4 tins of kidney beans as SWMBO likes it like that
Using about 300ml of beer and 250ml of stock, the consistency seems just right now it's been left overnight to 'develop'. It's tastes lovely and we're going to have some for dinner tonight with jacket potatoes, cheese, sour cream and a few jalapenos.
Excellent recipe.
I also put beans in it, but only one can!Used half the quantity of chilli powder and put in a small jar of chipotle paste and a couple of tablespoons of chipotle flakes instead.
I also added 4 tins of kidney beans as SWMBO likes it like that
Using about 300ml of beer and 250ml of stock, the consistency seems just right now it's been left overnight to 'develop'. It's tastes lovely and we're going to have some for dinner tonight with jacket potatoes, cheese, sour cream and a few jalapenos.
Excellent recipe.
Also I used a pint of beer and two beef Oxos for the liquid and stock element.
Was bloody lovely I could eat it every day.
bought this damn book for about £8 on abes books, and the bloody thing never came....
will make a batch of this in a day or two I think, 3 questions:
1) so how much beef stock are people putting in? I'm assuming a full cube but a little less liquid, so a stronger stock?
2) does it freeze well?
3) How are you adapting it for a slowcooker? can it reduce?
will make a batch of this in a day or two I think, 3 questions:
1) so how much beef stock are people putting in? I'm assuming a full cube but a little less liquid, so a stronger stock?
2) does it freeze well?
3) How are you adapting it for a slowcooker? can it reduce?
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